Vancouver

Torafuku’s Hickory Smoked & Miso-Buttered Corn Pucks

by Andrew Morrison | With only one week left before the long descent into the dark autumnal gnarl begins, we’d all be wise to pack in bright, sustaining, seasonal treats like corn on the cob while we still can. The best I enjoyed this year was just a few days ago at Torafuku on Main Street, where chef/owner Clement Chan splits a cob into pucks, smokes them with hickory, drenches them in clingy-thick miso butter (which pools fantastically at the bottom of the bowl) and attacks them with crispy tempura bits and green onions before dropping a few spice-tossed pieces of popcorn on top for giggles. Good stuff – as emblematic of time and place as can be – and only on the menu for a few more weeks, so get pouncing.